Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1887-12-13
PROGRESS IN COOKERY.
Discoveries Throwing New Light ON the
Physiology of Food.

Discoveries Throwing New Light TIN
Physiology of Food.
1t is a well-recognized fact that sim
pie food is the hea!thicst diet for man
Excuses in eating produce nunerou:
disorders that are frequently attributed
to other causes.
The question of diet is to-day receiv
ing marked attention in Europe The
medical profession is giving it much
thought. prescribing the kinds of food
for certain diseases. thus making AL.
vancement in preventive as well as in
curative remedies by regulating the
diet.
The chemist has also come to the aid
of the cook, and the chemistry of cook
cry is taught in schools. All this
simply indicates that civilization il
advancing. What man eats. and
how he eats il. is fair index OF
his civilization. A savage may be "A
brave warrior n splendid type of man
hood. with flashing eyes and broad
shoulders. H. will probably be adj
niircd by all who come TO see him until
he comes to the table TO eat. Then the
trouble comes 10 the surface and he j.
soon rated rs a savage. Mans fail
from the happy surroundings in tho
garden of Ellen WAS brought on by
eating. and we have no doubt that the
appetite will have much to do with the
fall Of many others Who are better
posted about its danger than were
Adam aud Eve.
Every Gle orgian is well acquainted
with the virtues Of pot liquor aud 1t.
merits for f,ttoning children. Scientific
men. in recent researches. have dis
covered that pot liquor com
tains salts and potash that is ali
stractcd from the vegetables While
boiling Of great value In govt, rhen-
mntism and neuralgia and a diet of
liquor distilled FROM boiling c,riain
kinds OF vegetables. mixed with other
kinds OF food, is prepared 10 relieve
these complaints.
Whole chapters are written on How
10 boil wa or. :" How 10 cook an egg. -
aud IL Is astonishing how much good
common set,se Is taught IN the discuss
sion OF these apparently simple ques-
tons. Take. for example How Ia
boil nm egg. The orthodox manner
all will admit it to keep II boiling for
three aud half minutes. but after yon
stud, how to practically apply The laws
Il albumem coagnlaiion. YOU will find
The egg m Ich better far more heal Thy
and nutritious If YOU viii lut it
in naer about thirty degrees
below the boiling point and
Keep II immersed about ten or Twelve
minutes. Eggs cooked IN the ordinary
way arc necessarily raw IN the middle,
tho white IA subjected to higher
temperature than the yolk. and il, TO
n certain extent, indigestLle. In the
plan of cooking described, there is
uniform diffusion Of heat throughout
There can ho no doubt that the dis
coycries and indications of the present
age have thrown new light on the
physiology of food. II Il happy
thought that some time in The future
mans cook will he his doctor that
he can Prevent rs well ma cure his MI.
nent. proloag his III, by securing
good cook. The cook aud the ply IL
clan have both Killed their thousands
In the past. and il they come 10 be the
hencfactors OF humanity by uniting
their bust Efforts. aud pave the way o
the millennium they win certainly
alone for much of their mise nluct in
the past. - 40 aata C0Rttinitam